Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a blueberry cheesecake recipe processor and blitz to a fine crumb. Add the butter and blitz again to combine.
Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a blueberry cheesecake recipe processor and blitz to a fine crumb. Add the butter and blitz again to combine.